Tall and Creamy New York Cheesecake
My all-time favourite dessert is cheesecake just plain and simple cheesecake! I won’t turn down a flavoured, loaded cheesecake, but I love a plain, tall and creamy cheesecake. This recipe for Tall and Creamy New York Cheesecake is by far my favourite!
I am celebrating my new and updated blog and the best way to celebrate is with my favourite dessert Tall and Creamy New York Cheesecake! After being on blogger since the start of my blogging days I decided to make the bold move over to wordpress. To say this caused me some anxiety is an understatement. I am not the most tech savvy person, something my family tells me all the time. Their only help is to say “just google it”. So stick with me through this huge learning curve and many wonky mistakes. Please don’t be afraid to drop me a note if things don’t quite look right.
This is an incredible cheesecake recipe, tall, creamy and smooth. I made this recipe without a crust, but if you prefer a simple graham crust will work great. I love my cheesecake plain but if you like serve it with berries and whipped cream, caramel or even chocolate sauce. My recipe for 5 Minutes Strawberry Sauce is amazing with Tall and Creamy New York Cheesecake! One very important thing when making cheesecake is to have all the ingredients at room temperature or you will have lumps in your cheesecake!! Also be sure to use a 10 inch springform pan. This cake rising quite a bit while baking and will spill over in a small cake pan.
Tall and Creamy New York Cheesecake
Ingredients
- 32 ounces cream cheese (4 packages) room temperature
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 tablespoon butter room temperature
- 1 1/2 cups sugar
- 2 tablespoon cornstarch
- 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
- 1 teaspoons fresh lemon juice
Instructions
- Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
- Generously coat inside of pan with butter.
- Preheat oven to 300º F.
- Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
- Add eggs one at a time until blended.
- Add sour cream and mix until smooth.
- Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
- Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
- Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
- Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
- Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
- Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
- Serve plain or with berries and whipped cream or even caramel sauce.
Notes
* be sure to use 10 inch springform pan or build up sides of smaller cake pan with parchment paper. Cake will raise while baking and will spill over in smaller cake pan. Recipe was adapted from Jim Fobel’s Old-Fashioned Baking Book
Nutrition
My recipe for 5 Minute Strawberry Sauce tastes amazing with this cheesecake!
Enjoy another tasty cheesecake recipe with a brownie crust Brownie Cheesecake Bites!
I can only find a 10 1/2 inch springform pan (I’m making this tonight so no time to shop around). I assume it just won’t be as thick and probably won’t take as long to bake. Can you give me an idea how much I should reduce the baking time? Thank you!!
Hi Donna, just a guess but maybe 15-20 minutes. Here’s a great video to help you determine doneness of cheesecake https://www.youtube.com/watch?v=XkwbSGEczHQ
Ive made this cake twice and currently baking my third. Favorite recipe👍👍. I’m not a lover of crust and made all kinds of crusts for cheesecake in the past, and will never make a crust again with this cake. Nothing but compliments and smiles when i bake this cake. I love it plain but have fresh berries on hand for my guests. Five star all the way 😍😍😍
Hey Dave, thanks for taking the time to comment. I always enjoy reading comments of those that have tried my recipes. I agree, nothing better than just a plain creamy cheesecake!
Honestly having grown up with the old style NY cheesecakes I never thought to make a crust or add any berry topping. Our cakes always win followers at dinners.
We butter the pan and then dust with powdered sugar.
. Light brown sides, brown top and fluffy, light body.
I just wanted to let you know I think this is the most amazing cheesecake I’ve ever eaten. It is so light and fluffy. Thank you so much for this recipe!
Awesome Jeannette, thank you kindly for taking the time to drop me a comment!
Can I add cocoa powder to this recipe to make it a chocolate cheesecake? If so, how much would you suggest?
Hi Sheryl, I personally have never made it into a chocolate cheesecake so without testing it I can’t really advise you on that.
You should use Semi Sweet melted chocolate to make it a chocolate cheese cake. At least 12 ozs. Maybe a little more. You can taste it and add accordingly.
Happy Cooking.
Is there any way to make this cheesecake without the crust and move it from the bottom of the cake pan?
hi Yvonne, you can line the bottom with parchment paper.
I live in a high altitude area, 6000 ft., do I need to adjust the recipe? I have convention oven.
Hi Nancy, you shouldn’t have to.
I made this cheesecake and it is delicious, however, it shrunk a lot after cooling. What did I do wrong?
Hi Stephanie, there can be a number of things that factor in the cake shrinking. Firstly it will shrink a bit as it cools. But quite a bit of shrinkage could be due to overbeating or fluctuation in oven temperature (opening and closing oven too often). I glad it still tasted great.
Woo hoo, so glad the recipe turned out well for you, enjoy!!
Hi, this looks amazing. Just wondering how you got the top of the cheesecake to not crack? I seem to always make cheesecake that cracks on top. Any tips?? I’ve read you leave in the oven for an hour with the door ajar! Any tips would help, thank you!!
I haven’t had a problem as long as I bake in the water bath, Sometimes a change in temperature can cause cracking like it you open oven to often to check. And no I don’t leave oven door open, just take it out when done.
Why don’t you have the Pinterest link to save your recipes to? While I follow you on Pinterest, I don’t always have time to search through it to look for a certain recipe.
Hi DJ, if you hover on any of the photos on a recipe in the left hand top corner a button should pop up “Pin It’ to click on to allowing you to save to your Pinterest boards. You can also use the search feature on top right hand side of my blog.